Today , I'm a stay at home chef .
I'm showing you how to make authentic pasta carbonara .
Pasta carbonara is an Italian dish that originates in the Rome region of Italy .
Since I just went on a trip to Rome .
I made sure that I ate around the town and found the best pasta carbonara I could possibly find .
And I'm replicating it for you at home today , start by adding a tablespoon of salt to a large pot of water and bring it to a boil .
It's important that you see the water that we're cooking our pasta in .
Not only does the pasta absorb some of the water and flavor .
We're also going to use the pasta water in our sauce .
Then we're going to cook a pound of spaghetti noodles .
According to package directions , you could also use bucatini or Elli .
Any long pasta will work .
But there's a reason why they call this spaghetti carbonara .
While the pasta's cooking , we're going to move over to a sauce pan and cook some bacon .
You want to get a pound of diced , thick cut bacon into a skillet that's cold .
But I highly recommend the pecorino just a minute or so of whisking and your mixture will be ready to go set that aside for a second and let's head on back over to the stove and check on our bacon .
Looks like it still has about five minutes to go .
Now , just before your pasta is done cooking , you want to take a glass measuring cup , dip it in and reserve about a cup and a half of that pasta water .
You don't want to forget this step because you need that starchy water for our sauce .
Once the bacon is nice and crispy , we're going to go ahead and leave it in the pan , but drain off the excess grease .
If you'd like , you can leave in 1 to 2 tablespoons of the bacon grease for extra flavor .
Turn the heat to low and add in your cooked spaghetti pasta and the egg mixture .
Just scoop that right on top of the pasta and then add in about half a cup of the reserved pasta water and start tossing this together .
You want to work quickly on this and then gradually pour in some of the remaining pasta water until you achieve your desired consistency for the sauce .
And then just keep tossing this and cook for about two minutes over that super low heat .
Serve this up hot topped with a little bit of freshly chopped parsley , some black pepper and a little bit more of that Pecorino Romano cheese .
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Then we're going to season the water with some chicken as well as some salt .
Then you're going to cover it , allow it to come to a boil once it started to boil , I pour in my pasta shell .
I cook the pasta shell for about seven minutes .
Once my seven minutes was over , I remove the pasta shells from the heat , pour some cold water to it just to prevent it from being overcooked .
Then we are going to move on to our chicken breast .
I added some olive oil to a hot skillet on medium high heat .
We're going to cook our chicken breast for about five minutes per side or until golden brown .
Once one side is nice and golden brown , just flip it over , allow the other side to be cooked .
How beautiful are those ?
Now , you can make a chicken sandwich with just this chicken .
That's how delicious it was .
Now , I am going to remove them , set them aside , allow them to rest a little bit while I work on my Alfredo sauce .
They will be nice and juicy by the time we're done .
So I am going to use the same skillet , pour in my heavy cream .
Give that a nice whisk just to deglaze the bottom of the pan .
Also , I am going to be adding in some mozzarella cheese and as well as my grated Parmesan cheese .
Next , you're going to give that a stir just like so until you have something like this nice and creamy , then it is done .
Just remove it from the heat , ok ?
Now we're going to move on to our spinach .
I am going to chop the spinach very small so we could be able to stuff it inside the shells .
Now , I am going to move on to my chicken breast .
Look how juicy they are .
I am going to chop them very small just like that .
Now these look way too delicious .
I couldn't help myself .
Now I am going to grab a large bowl and I am going to take my spinach , just add that in .
And also I am going to grab my fire roasted tomatoes .
I am going to pour that in there as well .
And also I am going to grab in my chicken , of course , just pour that in there .
Oh my goodness .
This is going to be so good .
Now I'm going to add the cream cheese in there as well as some mozzarella cheese .
And as well as some freshly grated Parmesan cheese , you guys this you have to try it .
Now , you already can tell how delicious this is going to be .
The only thing you have to do now is actually make it happen and actually make it .
So moving on , we're going to mix it with a fork , just mix everything together .
Now I am going to grab my baking dish and also I am going to take the sauce and just add one scoop of the sauce to my baking dish .
Next , I am going to grab my pasta shell and start stuffing these bad boys , ok .
Now I am going to grab the remaining of the sauce , just drizzle it all over my stuffed shelf just like that .
I didn't wanna go too overboard with it because I want to see the shells and also I am going to grab some cheese , some mozzarella cheese , just pour some more on top and as well as some grated Parmesan .
Now I am going to bake this on 3 50 for about 20 minutes or until my cheese are nice and melted .
And once it's done .
This is your result and this is the perfect weeknight dinner .
You can try this out .
Let me know what you think about it .
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Bye guys .